Steven Rofrano

motion, and then you're pulling them out, you're quality control, you're putting salt in them by hand with a salt shaker, sticking them in bags by hand, sealing them with a machine by hand. And so that is a very labor-intensive process, and that greatly contributes to the expense of the products. Right. So in contrast, we're looking at some equipment right now.

motion, and then you're pulling them out, you're quality control, you're putting salt in them by hand with a salt shaker, sticking them in bags by hand, sealing them with a machine by hand. And so that is a very labor-intensive process, and that greatly contributes to the expense of the products. Right. So in contrast, we're looking at some equipment right now.

motion, and then you're pulling them out, you're quality control, you're putting salt in them by hand with a salt shaker, sticking them in bags by hand, sealing them with a machine by hand. And so that is a very labor-intensive process, and that greatly contributes to the expense of the products. Right. So in contrast, we're looking at some equipment right now.

I just got back from visiting the equipment vendor. It's a whole production line for potato chips. This set of machinery does the same process with our same ingredients. And we have to modify some things for tallow compatibility and whatever, but same ingredients. And it will make, I think... What did I say? It's about 10,000 bags of those chips in an hour. Wow. And eight people are on the line.

I just got back from visiting the equipment vendor. It's a whole production line for potato chips. This set of machinery does the same process with our same ingredients. And we have to modify some things for tallow compatibility and whatever, but same ingredients. And it will make, I think... What did I say? It's about 10,000 bags of those chips in an hour. Wow. And eight people are on the line.

I just got back from visiting the equipment vendor. It's a whole production line for potato chips. This set of machinery does the same process with our same ingredients. And we have to modify some things for tallow compatibility and whatever, but same ingredients. And it will make, I think... What did I say? It's about 10,000 bags of those chips in an hour. Wow. And eight people are on the line.

So 24 down to 8. Yeah. 2,000 down to 2,008 hours to 10,000 in one hour. Yeah, that's incredible.

So 24 down to 8. Yeah. 2,000 down to 2,008 hours to 10,000 in one hour. Yeah, that's incredible.

So 24 down to 8. Yeah. 2,000 down to 2,008 hours to 10,000 in one hour. Yeah, that's incredible.

So that's the type of thing that you get when you're big in the snack industry. And part of the issue is that most startups have some amount of access to that type of scaled manufacturing capacity because they go to one of the 1,000, they're called co-manufacturers, these companies that make food for a lot of different brands.

So that's the type of thing that you get when you're big in the snack industry. And part of the issue is that most startups have some amount of access to that type of scaled manufacturing capacity because they go to one of the 1,000, they're called co-manufacturers, these companies that make food for a lot of different brands.

So that's the type of thing that you get when you're big in the snack industry. And part of the issue is that most startups have some amount of access to that type of scaled manufacturing capacity because they go to one of the 1,000, they're called co-manufacturers, these companies that make food for a lot of different brands.

If you can go to one of them, you can benefit from their machinery, and you can benefit from their economies of scale. But if you're us, and you're over in a commercial kitchen with a bunch of manual fryers doing this by hand, you don't get the benefit from any of that. But again, the reason why we do this is because the big factories, they're seed oil factories.

If you can go to one of them, you can benefit from their machinery, and you can benefit from their economies of scale. But if you're us, and you're over in a commercial kitchen with a bunch of manual fryers doing this by hand, you don't get the benefit from any of that. But again, the reason why we do this is because the big factories, they're seed oil factories.

If you can go to one of them, you can benefit from their machinery, and you can benefit from their economies of scale. But if you're us, and you're over in a commercial kitchen with a bunch of manual fryers doing this by hand, you don't get the benefit from any of that. But again, the reason why we do this is because the big factories, they're seed oil factories.

They don't like working with new, fangled machines. which is ironic because the entire industry of food production 100 years ago was frying everything in tallow.

They don't like working with new, fangled machines. which is ironic because the entire industry of food production 100 years ago was frying everything in tallow.

They don't like working with new, fangled machines. which is ironic because the entire industry of food production 100 years ago was frying everything in tallow.

Yeah. Well, that's a great question. And it often goes under looked. And I think CETOLs are easy to talk about because it's so obvious. They're 24% of calories. I think it's a very high impact thing to look at. But if we're optimizing, which of course you do, we're looking at everything, right? We want to look at every single thing on that label needs to justify itself.

Yeah. Well, that's a great question. And it often goes under looked. And I think CETOLs are easy to talk about because it's so obvious. They're 24% of calories. I think it's a very high impact thing to look at. But if we're optimizing, which of course you do, we're looking at everything, right? We want to look at every single thing on that label needs to justify itself.